Cheesy Stuffed Red Peppers

Jessica Strayer


A twist to the usual green peppers!

★★★★★ 1 vote
20 Min
35 Min


1 lb
ground beef
1 clove
garlic, minced
1/2 medium
white onion, diced
1 Tbsp
cilantro, fresh
1 tsp
garlic powder
1 tsp
4 medium
red bell pepper
1 c
beef broth, reduced sodium
1/4 c
tomato sauce
1 1/2 c
brown rice, cooked
4 oz
processed cheese, velveeta, shredded


1Heat oven to 400.
2Spray a little olive oil spray in a medium size saute pan and heat on a medium flame. Add onion, garlic and cilantro to the pan.
3Saute about 2 minutes and add ground beef. Season with salt and garlic powder, and cumin and brown meat for several minutes until meat is completely cooked through.
4Add 1/4 cup of tomato sauce and 1/2 cup of chicken broth, mix well and simmer on low for about 5 minutes.
5Combine cooked rice and meat together.
6Cut the bell peppers in half lengthwise, and remove all seeds. Place in a baking dish. Spoon the meat mixture into each pepper half and fill it with as much as you can.
7Place all stuffed pepper halves on the baking dish and pour the remainder of the chicken broth on the bottom of the pan.
8Cover tight with aluminum foil and bake for about 35 minutes. Top with shredded cheese and enjoy.

About this Recipe

Course/Dish: Beef
Other Tag: Healthy